Honey Rosehip Syrup from Foraged Rose Hips
A bright, tangy syrup made from foraged wild rose hips and raw honey. Perfect for drizzling over pancakes, stirring into tea, or keeping as a nourishing winter tonic.
Servings 5 Cups (≈ 30 servings of 1 tablespoon each)
Ingredients
- fresh rose hips (or 4 cups dried) 8 cups
- water 6 cups
- raw honey (adjust to taste) 3 cups
- –5 slices fresh ginger 4
- strips lemon or orange peel (or 2 tsp lemon juice) 2
- cinnamon sticks (4 cloves, or 2 star anise pods) 2
- pure vanilla extract (stirred in with honey) 1 tsp
Instructions
- Wash fresh rose hips, trim stems and blossom ends, and cut into halves or quarters. Discard damaged hips. If using dried hips, lightly crush them with a mortar and pestle or food processor.
- Add rose hips and 6 cups of water to a large saucepan. Bring to a boil, then reduce to a gentle simmer for 20–25 minutes, until softened and liquid has reduced by about half. If using whole hips, mash them gently once softened.
- Strain the mixture through a cheesecloth-lined sieve into a bowl. Press the pulp to release liquid, then gather the cloth and squeeze out any remaining juice. Strain twice for smoothness.
- Let the strained liquid cool until warm but not hot (about 110–120°F / 43–49°C).
- Stir in 3 cups raw honey, adjusting to taste, until fully dissolved. Add vanilla extract here if using.
- Pour the syrup into sterilized bottles or jars. Store in the refrigerator for 3–4 weeks, or freeze in small portions for longer storage.
Notes
- Honey vs. Sugar: Unlike sugar syrups, raw honey is added after cooling to preserve enzymes and nutrients.
- Flavor Twists: Try ginger for warmth, citrus peel for brightness, or cinnamon and cloves for a festive, spiced version.
- For Kids: Safe for children over 1 year old (never give honey to infants under 12 months).
- Storage Tip: Freeze in ice cube trays for easy single-serve portions.